GLUTEN-FREE RECIPES Archives - The Little Bakery of Happiness

RECIPE: PEA, PESTO & POTATO SOUP WITH GLUTEN-FREE PARMESAN SCONES

admin — Tue, 25 Nov 2025 12:17:15 +0000

PEA, PESTO & POTATO SOUP WITH PARMESAN SCONES

A delicious soup with minimal prep time, which pairs beautifully with our savoury scone mix made up with parmesan cheese.

A firm favourite in the house of happiness

Keyword cheese scones, gluten-free recipes, gluten-free scones, soup recipe

Prep Time 10

Cook Time 25

Servings

Ingredients

1 kg Maris Piper potatoes
1 tsp sea salt
1 tsp ground black pepper
2 litres water
1 vegetable stock cube
700 g petit pois
1 jar basil pesto (green)

Instructions

Clean the skins of the potatoes then cut into bitesize cubes.
Put the potatoes into a large pan with the water, stock cube, salt and pepper. Bring to the boil.
Simmer until the potatoes are just starting to soften, then add the peas. Simmer for a further three minutes.
Remove roughly 1/3 of the peas and potatoes from the pan with a slotted spoon and transfer to a bowl.
Add the pesto to the pan.
With a stick blender, whizz the soup in the pan until smooth.
Add the reserved peas and potatoes back to the pan.
For the scones you will need one pack of our gluten-free savoury scone mix.
Follow the instructions on the back of the pack to make up the scones, adding in 50g finely grated Parmesan cheese before baking.

Notes

I love this soup. It is ridiculously easy to make and tastes absolutely delicious.

You can peel the potatoes if you prefer, but I like the additional nutritional value they add. I think it’s a shame to confine all that healthy fibre to the peely bin!

Depending on which brand of pesto and vegetable stock you use, you may need to adjust the seasoning as some will contain more salt than others.

Both the soup and the scones are suitable for freezing.

The post RECIPE: PEA, PESTO & POTATO SOUP WITH GLUTEN-FREE PARMESAN SCONES appeared first on The Little Bakery of Happiness.

RECIPE: GLUTEN-FREE CHEESE & HAM MUFFIN BITES WITH BBQ DIPPING SAUCE

admin — Sat, 15 Nov 2025 14:55:43 +0000

GLUTEN-FREE CHEESE & HAM MUFFIN BITES WITH BBQ DIPPING SAUCE

Dunk yourself happy with a batch of warm and squishy savoury muffin bites, which pair perfectly with our smoky BBQ sauce mix.

These cheese and ham muffin bites are quick and easy to make and taste absolutely delicious!

They are also incredibly versatile, meaning you can adapt them to suit your tastes. Try swapping the ham for cooked bacon rashers or adding a few jalapeno flakes to spice things up a bit.

Prep Time 10

Cook Time 15

Total Time 30

Servings bites

Ingredients

100 g Magical plain flour blend
1 1/2 tsp baking powder
1/4 tsp salt
90 g butter, chopped
30 g extra mature Cheddar cheese, grated
4 slices ham
2 large eggs
135 ml milk

Instructions

Heat your oven to 160c fan / 180c.
Weigh the flour, baking powder and salt into a mixing bowl.
Add the chopped butter and rub it into the flour using your fingertips.
Stir in the ham and cheese.
In a jug, lightly whisk together the eggs with the milk using a fork.
Pour this mixture into the bowl with the dry ingredients and mix until everything is combined.
Spoon teaspoons of the mixture into the holes of a non-stick mini muffin pan (this recipe makes about 30 mini muffins, so you may need more than one pan, depending on the number of holes yours has).
Bake in the oven for 15 minutes.
Tip the muffins onto a cooling rack *immediately* on removing them from the oven (they will stick if you leave them in the pan).
Make your BBQ dipping sauce using our smokey barbecue sauce mix.
Dunk yourself happy!

The post RECIPE: GLUTEN-FREE CHEESE & HAM MUFFIN BITES WITH BBQ DIPPING SAUCE appeared first on The Little Bakery of Happiness.

PREP LIKE A BOSS: BAKE LIKE A PRO! MY SIX-STEP PROCESS

admin — Wed, 31 Jul 2024 07:28:05 +0000

PREP LIKE A BOSS: BAKE LIKE A PRO! MY SIX-STEP PROCESS…

I’m next level Geeky McGeekFace when it comes to the ins and outs of gluten-free baking. I just love all the science-y stuff behind it. But I realise that not everybody is!

Which is why I put together this simple six-step process to help you be the best baker you can be. Yes, even if you’re not interested in learning the whys and what-fors of baking science.

Always choose a recipe from a trusted source and follow it to the letter. Then apply my six-step approach every time you bake

HOW TO PREP LIKE A BOSS: BAKE LIKE A PRO

READ.

Take the time to read the recipe all the way through and make sure it makes sense to you. If it doesn’t, consider using a different recipe (unless you can contact the author to ask questions).

REPEAT.

Read the recipe through again to ensure you didn’t miss anything the first time round (easily done, particularly if, like me, you have a wandering mind!)

PREP.

Gather together all the ingredients and equipment you will need to bake the recipe (the fancy name for this is mis en place).

PAUSE.

Take a moment to check you have everything required and the time needed to bake the recipe. If in doubt, don’t!

RE-READ.

With your preparation done, and satisfied that you have everything you need to get baking, have one last read-through of the recipe from start to finish.

BAKE!

You are now fully prepped and ready to bake like a pro! Go Bake Yourself Happy at Home

I hope this helps you and will encourage you to bake if you have been hesitant to give it a go. But you know where I am if you have any questions

The post PREP LIKE A BOSS: BAKE LIKE A PRO! MY SIX-STEP PROCESS appeared first on The Little Bakery of Happiness.

RECIPE: GLUTEN-FREE EMPIRE BISCUITS WITH JELLY TOTS/CHERRIES

admin — Sat, 07 Oct 2023 14:04:07 +0000

GLUTEN-FREE EMPIRE BISCUITS

Empire biscuits are wonderfully short and buttery biscuits sandwiched together with jam, topped with an icing glaze and finished with either glacé cherries or jelly tots.

This is my gluten-free empire biscuits recipe, which can be rustled up in under an hour. The dough doesn't require any chilling and the biscuits bake in under 15 minutes. So the longest part of the baking process is probably waiting for them to cool before you fill them with jam and top them with icing!

Bake Yourself Happy at Home® with a batch of these wonderfully light, crisp, melt-in-the-mouth and totally moreish empire biscuits

Keyword Bake Yourself Happy at Home, biscuits, empire biscuits, gluten-free baking, gluten-free biscuit recipes, gluten-free biscuits, gluten-free empire biscuits, gluten-free recipes

Prep Time 35

Cook Time 15

Servings biscuits

Ingredients

250 g salted butter
130 g caster sugar
1 large egg
500 g Magical Gluten-Free Plain Flour Blend
160 g icing sugar
15-20 ml boiling water
8(ish) tsp jam (choose your favourite but avoid ones with chunks of fruit in)
18 glacé cherries or jelly tots

Instructions

Heat your oven to 180c / 160c fan.
Line your baking trays with baking parchment (you will need three or four, depending on the size of your trays).
Cream the butter and sugar together until light and fluffy. This will take around 3-5 minutes if you are using a stand mixer or electric hand mixer.
Add the egg and beat again until fully combined and your mixture is smooth and glossy.
Add in the flour and mix on low speed to start with and then turn your mixer up to medium high and beat the mixture until a dough forms.
Split the dough into three batches. Roll the first batch of dough between two sheets of clingfilm to a thickness of around 5mm (use the yellow rolling pin spacers if you have them).
Stamp out rounds of dough with a 7cm round pastry/biscuit cutter. Carefully transfer the biscuits to your lined baking trays.
Repeat this process until you have used all your dough. You should get 36 rounds out of the dough.
Bake your biscuits in the oven for 12 minutes until the edges are turning slightly golden (the rest of the biscuit will still be pale).
Remove from the oven and cool the biscuits on the trays for 10 minutes before transferring them to a wire rack to cool completely. They will still feel soft when you transfer them to the rack, but don't panic – they will firm up as they cool.
Once your biscuits are cold, spread a thin layer of jam (I used strawberry) over the bottom of 18 biscuits. Top these with the remaining biscuits.
Sift your icing sugar into a bowl and slowly add boiling water – no more than a teaspoon at a time. Stir the water into the icing until you have a thick glaze. If you are old enough to remember Marvin glue, this is the consistency you are aiming for. If this means nothing to you, go for a gloopy, wall-paper paste consistency.
Spread a teaspoon of icing over the top of each biscuit, stopping around 1/2cm from the edge. Top each biscuit with either a glacé cherry or a jelly tot.
Pop the kettle on, put your feet up and enjoy!
xx Millie, Marcus, Milo, Maddy and Me xx

WHAT ARE EMPIRE BISCUITS?

Empire biscuits also go by the name of imperial biscuits, German biscuits, Belgian biscuits, double shortbread biscuits and even more besides! Confusing, eh? So I’ll just stick to calling them empire biscuits.

An empire biscuit is basically two wonderfully short and buttery biscuit rounds sandwiched together with jam, topped with an icing sugar and water glaze and decorated (traditionally) with either glacé cherries or Jelly Tots. But really you can decorate them with whatever tickles your fancy.

GLUTEN-FREE EMPIRE BISCUITS – DOABLE?

You bet they are! In fact, I will be as bold to say that this kind of recipe plays to our advantage. Why so? Because kneading dough made with wheat flour activates the gluten network and overworking it can make for a tough biscuit. No gluten? No tough biscuit! Just light, crisp, melt-in-the-mouth and totally moreish gluten-free empire biscuits. Boom

My gluten-free empire biscuits recipe is nice and simple and can be made in just under an hour. The dough requires no chill time as the biscuits bake without spreading/losing their shape. It is best to make them in a stand mixer or using an electric hand mixer if you have one, as you want to get the butter and sugar mixture really light and fluffy, which will take around three to five minutes. You can make them by hand, but it will require a *lot* of elbow grease. If you do make them by hand, be sure to use very soft butter to give yourself a fighting chance!

The recipe makes 36 biscuits in total – 18 empire biscuits, once sandwiched and decorated. If you don’t want to bake them all in one go, you can divide the dough in two and freeze half for another time.

Happy baking!

P.S. Why not check out my other gluten-free recipes for cakes, cookies and cupcakes

The post RECIPE: GLUTEN-FREE EMPIRE BISCUITS WITH JELLY TOTS/CHERRIES appeared first on The Little Bakery of Happiness.

RECIPE: GLUTEN-FREE CLASSIC VICTORIA SANDWICH CAKE

admin — Sat, 30 Sep 2023 11:56:59 +0000

GLUTEN-FREE VICTORIA SANDWICH CAKE

The Victoria sandwich cake is a classic cake in the repertoire of any home baker. Get it right and you'll delight your friends and family and will be fighting them off for that extra slice!

My gluten-free Victoria sandwich cake recipe is the one I included with my Magical Gluten-Free Plain Flour Blend when I entered it into The Great Taste Awards back in 2017.

The judges used it to test the flour and said: "The cake came out perfectly, with a golden top, and had a particularly delicious taste. It was at least as good as a standard recipe, perhaps more moist, and it remained good and moist for several days." My flour was awarded a Gold Star

I have since scaled the recipe up to make a deeper cake (because who doesn't like more cake?) and am now sharing the recipe with you so that you can make this knockout gluten-free Victoria sandwich cake for yourself.

Happy baking!

Prep Time 20

Cook Time 30

Servings

Ingredients

285 g Stork for baking (tub)
335 g caster sugar
5 large eggs
350 g Magical Gluten-free Plain Flour
2 1/2 tsp baking powder
1/4 tsp salt
50 ml milk
2 tsp vanilla extract (not essence)

Instructions

Heat your oven to 180c /160c fan and grease and bottom line two 8" round cake tins (not sandwich tins as they will be too shallow).
Sift together the flour, baking powder and salt and set aside.
Weigh the Stork into the bowl of a stand mixer and beat for two minutes.
Add in the caster sugar and vanilla extract and beat for a further three minutes.
Add the eggs, one at a time, each with 1tbsp (heaped) of the flour mix you sifted earlier. Beat between each addition.
Add the remaining flour and beat until smooth.
Finally, add the milk and beat to combine.
Divide your cake batter between the two tins, smoothing the tops. Bake for around 30mins (it may take a few minutes more or less depending on how true to temperature your oven runs) until the tops are golden and spring back when pressed.
Leave the cakes in the tins for 10mins then turn out onto a wire rack to cool completely.
While the cake is cooling, whip 250ml of double cream until thick and spreadable. Set aside.
When your cakes are cold, place one layer of it on a plate or cake stand and spread liberally with your favourite flavour of jam (I always use blackcurrant).
With the side of the second layer that was face down on the wire racking facing upwards, spread the double cream all over the cake. (You want it this way up so that you have the smooth base of the cake facing upwards when stacked.)
Carefully lift this layer up and flip it over and down on top of the jammy layer on your plate/cake stand.
Liberally dust the top of your cake with icing sugar, pop the kettle on and get stuck in!
xx Millie, Marcus, Milo, Maddy and Me xx

THE ORIGINS OF THE VICTORIA SANDWICH CAKE

I would like to tell you that the Victoria sandwich cake was named in my honour. But that would be a hoofing great lie. And anyway, the cake has been around for a very long time and while I’m old, I’m not *that* old!

The Victoria sandwich cake (which you may also hear being called a Victoria sponge) is actually named after Queen Victoria. She was rather partial to a bit of tea and cake of an afternoon (a woman of exceptional taste, clearly).

The Victoria sandwich cake is traditionally baked with fat, sugar, flour and eggs in two layers. These layers are then sandwiched together with jam and freshly whipped cream and finished with a light dusting of icing sugar. Simple, elegant, light and delicate, it is a truly delicious cake.

A GOOD CAKE RECIPE

Having a good Victoria sandwich cake recipe in your repertoire is essential for the budding home baker. If you’re just starting out on your home baking journey, you can’t go wrong with mastering a good Victoria sandwich cake recipe!

So can you still bake and enjoy a Victoria sandwich cake when you are following a gluten-free diet? You bet you can!

A GREAT TASTE(ING) GLUTEN-FREE VICTORIA SANDWICH CAKE RECIPE

My gluten-free Victoria sandwich cake recipe is the recipe I used when I was developing my gluten-free flour blend. By keeping the cake recipe constant (and picking a classic, no-place-to-hide recipe), I was able to see the effects that different flours had on the end bake – both good and bad. And it’s how I eventually settled on the mix and quantities of flours in my Magical Gluten-Free Plain Flour Blend.

And when a set of Great Taste Awards judges describe your gluten-free Victoria sandwich cake as every inch as good as a ‘standard’ (gluteny) recipe…yeah, that’s a pretty special moment in my gluten-free baking career

You can probably now see why this recipe is so special to me. I hope when you bake it that it makes you every inch as happy as it makes me every time I bake it (and, of course, eat it, too!) I’m delighted to be sharing it with you

The post RECIPE: GLUTEN-FREE CLASSIC VICTORIA SANDWICH CAKE appeared first on The Little Bakery of Happiness.

RECIPE: GLUTEN-FREE COFFEE AND WALNUT CUPCAKES

admin — Wed, 05 Jul 2023 10:52:33 +0000

GLUTEN-FREE COFFEE AND WALNUT CUPCAKES

Bake Yourself Happy at Home® with our easy to follow recipe for a dozen delicious coffee and walnut cupcakes.

Coffee and walnut cake is one of the nation's favourite cakes. And weirdly, it is also enjoyed by non coffee drinkers (me being one of them, I loathe it!)

If you're in the 'love it' camp, then here for you is a cupcake version of the sandwich cake, packed with walnuts and espresso powder for a real coffee kick.

Use our gluten-free cupcake flour for the lightest cupcakes in town

Prep Time 35

Cook Time 18

Servings cupcakes

Ingredients

For the cupcakes…

115 g Stork for baking (tub not block)
115 g light brown soft sugar
2 large eggs
170 g gluten-free cupcake flour
2 tsp instant espresso powder made up with 1 tbsp hot water
2 tbsp milk
60 g walnuts, chopped

For the buttercream…

200 g salted butter, soft
300 g icing sugar, sifted
2-3 tsp instant espresso powder made up with 2 tbsp hot water, cooled
12 walnut halves

Instructions

To make the cupcakes…

Line the holes of a 12-hole cupcake pan with cupcake cases and heat your oven to 170c / 150c fan.
Beat the Stork for three minutes in a stand mixer or with an electric whisk.
Add the sugar and beat for a further two minutes.
Add in the cupcake flour, coffee, milk and eggs and beat until you have a smooth batter.
Fold through the chopped walnuts.
Divide the cupcake batter between 12 cupcake cases and bake for 16-18 minutes until golden and the tops spring back when touched.
Carefully transfer your cupcakes to a wire rack and leave to cool while you make the buttercream.

To make the buttercream…

Beat the butter in a stand mixer or with an electric whisk until pale and very soft.
Sift in the icing sugar and beat slowly to start with (to avoid the dreaded icing cloud!), turning up the speed until everything is combined. Slowly add the coffee and beat until combined and you have a nice and soft (but not too fluid) piping consistency.

Decorating your cupcakes…

Spoon the buttercream into a piping bag fitted with a flower nozzle (I use the drop flower JEM 1B cupcake piping tip that we sell in our online shop).
Swirl each cupcake with the coffee buttercream and top with a walnut half.
Put the kettle on, make a brew and enjoy eating your cupcakes!
xx Millie, Marcus, Milo, Maddy and Me xx

The post RECIPE: GLUTEN-FREE COFFEE AND WALNUT CUPCAKES appeared first on The Little Bakery of Happiness.